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Creamy King Ranch Chicken Casserole Recipe with Easy Cheesy Layers

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A comforting and creamy King Ranch chicken casserole featuring layers of tender chicken, melty cheese, and a flavorful creamy sauce. Perfect for quick weeknight dinners or gatherings.

Ingredients

Scale
  • 3 cups (about 1.5 lbs) cooked and shredded chicken breast or rotisserie chicken
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup cottage cheese (optional, small-curd)
  • 1 (4 oz) can diced green chilies (mild or hot)
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 6–8 corn or flour tortillas, torn or cut into strips/triangles
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack or Pepper Jack cheese (optional)
  • Optional garnishes: fresh cilantro, sliced jalapeños, diced tomatoes

Instructions

  1. Cook boneless chicken breasts by boiling or baking until fully cooked (about 15-20 minutes). Allow to cool slightly, then shred using two forks or a mixer to get about 3 cups of shredded chicken.
  2. In a medium pan over medium heat, melt 1 tablespoon of butter. Add chopped onion and minced garlic. Cook for 3-4 minutes until softened and fragrant. Set aside to cool.
  3. In a large bowl, combine cream of chicken soup, sour cream, cottage cheese (if using), sautéed onions and garlic, diced green chilies, cumin, chili powder, paprika, salt, and pepper. Stir well to form a smooth sauce.
  4. Preheat oven to 350°F (175°C).
  5. Lightly grease a 9×13 inch baking dish. Layer torn tortillas to cover the bottom (about 6-8 tortillas). Spread one-third of the creamy sauce over the tortillas. Sprinkle one-third of the shredded chicken and one-third of the shredded cheese over the sauce.
  6. Repeat layering two more times, finishing with a generous cheese layer on top.
  7. Cover the casserole loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden on top.
  8. Let the casserole rest for 10 minutes before serving. Garnish with fresh cilantro or jalapeños if desired.

Notes

If sauce is too thick, add a splash of chicken broth or milk to loosen. Tearing tortillas instead of cutting helps them meld better. Resting casserole before serving helps it hold together. Assemble a day ahead and refrigerate for convenience. Use high-quality shredded cheese for best melt and flavor. For gluten-free, use almond flour or gluten-free corn tortillas. For dairy-free, substitute sour cream and cheese with plant-based alternatives.

Nutrition

Keywords: King Ranch chicken casserole, creamy chicken casserole, cheesy casserole, Tex-Mex casserole, easy weeknight dinner, comfort food, layered casserole

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